Mozzarella is one of the most versatile cheeses in global cuisine. From making a cheesy pizza to fresh Caprese salads, mozzarella cheese adds a gooey sweetness to any meal.
Traditionally in Ancient Italy, mozzarella cheese was only made using buffalo milk- however, in today’s world, cow’s milk is widely used to produce this cheese. Mozzarella is known as curd cheese that needs to be kneaded and stretched to form before serving. The process of making mozzarella is surprisingly very simple. Fresh mozzarella can be on the table in 30 minutes thanks to our handy friend, the microwave. Slice and serve warm with fresh tomatoes, basil, and a drizzle of balsamic vinegar. Mozzarella also makes a perfect addition to homemade pizza, lasagna, burgers, or just breaded and fried.
The Cheesemaking process uses heat, acid, and enzymes to break apart the different components in milk and manipulate them into the cheesy deliciousness that we know and love. Every cheese you’ve ever met starts with the same basic ingredients: Milk + Acid + Heat + Enzymes + Salt. Some cheeses stop right there, which we call Fresh Cheese, like the mozzarella included in this recipe. Jumping into more complex flavors and textures, like soft, aged cheese and hard cheese, requires manipulation of temperature, moisture content & fermentation.
The First Step of all cheesemaking is breaking the milk into curds and whey. This “breaking” is a chemical process. While milk proteins typically repel one another, when the pH is lowered, an enzyme is added, or the temperature raised, the proteins begin to suddenly attract one other and clump together in what we see as curdles. The liquid that the proteins leave behind is the whey. To learn more about these cheese basics, check out our Easin’ Into Cheesin’ Booklet. Now, let’s start our thirty-minute timer and get to making some fresh mozzarella cheese!
You can find all of the ingredients and resources you need in our Fresh Cheese Making Kit!
30
minutes5
This recipe will make around 1-1.25 pounds of Mozzarella Cheese. For a larger batch, scale this recipe by multiplying the ingredients or toggle the serving size above.
1 Gallon Whole Milk (Not Ultra-Pasteurized)
Rennet of choice dissolved or diluted in 1/4 cup filtered water (see options with their measurements below)
1 1/2 teaspoon Citric Acid, Dissolved in 1/2 Cup Water
1 teaspoon Cheese Salt
5 Quart Pot or Larger
Medium Microwave Safe Bowl
Large Bowl For Water Bath
Add milk and citric acid solution to a pot and begin heating over medium heat.
Once milk has reached 90°F, add diluted rennet and stir thoroughly for 30 seconds.
Continue heating, without stirring, until it reaches 105°F. Remove from heat and let sit for 5 minutes.
While you are waiting - fill a large bowl with cool water and set aside to use as a water bath in a later step.
Check the curd formation. By now the curd should have formed into a large mass. Run your spoon throughout the curd, cutting it roughly into 1 inch pieces. Gently stir the curds for 5 minutes, allowing the them to firm up slightly.
Scoop curds out into a large microwave bowl, draining off any excess whey.
Heat and knead: Microwave on high for 90 seconds. Knead the curd in the bowl, folding it over on itself about 5-10 times to help distribute the heat.
Drain off any whey and sprinkle with salt. Microwave for another 30 seconds, then knead 5-10 times.
Repeat the 30 second heat and 5-10 knead process until the curd begins to come together and you’re able to stretch it apart without it breaking. The curd texture will be a little shaggy for the first couple rounds, then will transform quickly to smooth and shiny like you expect to see.
Shape: stretch and form into a ball or log and plunge into the water bath to prevent further melting. Let it sit in the bath for 5 minutes to cool before serving and storing.
